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They’re full of rich, lemony flavour, they’re soft and creamy on the inside and lightly crispy and caramelized on the outside. I rarely claim a recipe is ‘the best’, but I really can’t imagine better Greek potatoes than these!
The very best Greek potatoes
Potatoes done the Greek way are a mainstay of the average Greek kitchen. If you’ve never tried them, you truly are missing out.
Some of the best Greek dishes are cooked slowly, and these potatoes are no exception.
They take about an hour and a half to cook, but they are EASY. Simply cut potatoes into thick wedges, tip into a baking dish and pour over stock, olive oil, lemon juice and oregano. Bake for 45 minutes, stir well, then bake for another 45 minutes.
Pour garlic, stock, olive oil, lemon juice and oregano over chunky potato wedges and BAKE
An hour and a half later and this is what you get
I think the only other recipe I’ve dared to call ‘the best’ was another potato recipe – cheesy roasted cauliflower mashed potatoes, if you’re interested. They’re a perfect Thanksgiving or Christmas side!
Generally I’m a bit afraid to claim that something is ‘the best’. But these potatoes… wow. I didn’t hesitate.
Crispy Greek potatoes – ingredients
- potatoes (of course)
- olive oil (lots of it!)
- garlic
- chicken stock/broth
- lemon juice and zest
- dried oregano
That’s just 6 main pantry ingredients – plus salt and pepper, of course, and a sprinkle of fresh parsley at the end if you like.
The (not so) secret ingredients…
So what makes these Greek potatoes so delicious? One secret is a common one used by the Greeks – olive oil, and lots of it.
So don’t be shocked by how much oil is in this recipe. Remember you won’t be eating the whole pan by yourself. But I won’t judge you if you do. And anyway… HEALTHY FATS!
The next little secret is in the stock (broth). Because the potatoes bake in some liquid, they are beautifully soft and creamy inside. But because you don’t completely cover the potatoes with liquid, they still end up quite crispy.
There’s also garlic and lemon juice, and we don’t hold back on these either. Just throw generous amounts of both in. Combined with a bit of salt, all this gives you a gorgeous umami flavour.
What to serve your Greek potatoes with
Besides these Greek potatoes being the tastiest potatoes you’ll ever eat, they go with so many things as a side. I often make them alongside Greek meatballs, Greek salad and Greek yogurt – just because I’m too lazy to make tzatziki!
Another easy and delicious Greek meal, this time with chicken and potatoes!
BUT the possibilities are endless. Supermarket rotisserie chicken goes really well as does any grilled or baked meat, any of the delicious Greek main meals listed below!
I also find these potatoes can be casual or fancy. They’re easy to prepare on a busy weeknight, but they also make a fantastic side to serve to guests. Go on, get them on your Thanksgiving or Christmas table!
Oh, and rule number one – don’t forget to scrape the pan to get the super dark and crispy caramelized bits. Trust me, it’s criminal to leave those behind!
Greek main meals that go especially well with these Greek potatoes!
- Greek oven baked fish (your new favourite way to cook fish!)
- Easy moussaka (see my ultimate guide!)
- Skinny chicken moussaka
- Greek stuffed peppers and tomatoes
- Our favourite baked eggplant with tomato and feta
Or if you’re just enjoying the whole Greek food vibe in this post, you might like to check out my Greek recipes archives!
Scroll down to below the recipe to watch the handy how-to video (at top of post on desk top!)
The best Greek potatoes
Ingredients
- 2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)
- 6 garlic cloves crushed
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup olive oil
- 1 lemon juice of (medium to large)
- 1 tablespoon oregano dried
- 1 teaspoon salt
- 1/2 teaspoon pepper
- parsley for sprinkling at the end (completely optional)
Instructions
- Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
- Pour the potato wedges into the dish/tray in an even layer.
- Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
- Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.
- Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!
Notes
Nutrition
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Becky S says
I made these tonight and can’t explain how delicious they were!!
They taste exactly like the potatoes you get with pretty much every meal whilst on holiday to Greece which is exactly what I was craving.
10/10 recommend!
Helen says
Awww thank you so much Becky for the glowing review! It’s the biggest compliment to hear that they taste just like the potatoes you had in Greece. I love these – I’m so glad you do too! 🙂
Jolene says
Made these last night with Greek pita! Delicious. One of my favorite potato dishes!!
Helen says
Hi Jolene, so glad you enjoyed them! Now I’m craving Greek souvlaki! 🙂
Colin says
Did these yesterday with barbecued Greek lamb stuffed tomatoes and Greek salad. They were gorgeous and will definitely do again
Helen says
Hi Colin. Thank you so much for the feedback. Your BBQ tomatoes and salad are making my mouth water. So glad you enjoyed the potatoes enough to make them again. We always make them for BBQs!
Jennifer Gould says
These came out really good! I followed the recipe exactly as noted and the result was very tasty potatoes. Fluffy inside and a little cripy outside with the right balance of oil and lemon, lots of fresh parsley and salt. Even my fussy son liked them.
Helen says
Hi Jennifer! I’m so glad these turned out well for you. Amazing, aren’t they? And yes, definitely kid friendly too!
Anne Bond says
Very nice and tasty but they took twice as long to cook as stated on the recipe. To be fair, I did add onion and carrots to the mix, but I can’t see that would make so much difference. Perhaps I added too much stock.
Will definitely try again.
Helen says
Hello Anne! So glad you enjoyed these potatoes! Do you mean they took 3 hours to bake? Hmmm, no I’ve made these many many times and they are perfectly golden and crispy after 1.5 hours in the oven. Just make sure you don’t chop the potatoes too thickly – they should be thickish wedges but not enormous. And yes just make sure you follow the recipe exactly i.e. amount of stock and oven temperature. Skip the onion and carrots next time too just in case but as you say I doubt that would make too much difference. Good luck!
Amy says
Excellent!!!! I’ve tried many Greek Potatoes recipes and this is the best. So easy and very tasty.
Helen says
Thank you, Amy! So happy you agree with me that they’re the best Greek potatoes! 🙂
Muse of Ire says
If i wanted to bake these (at 400) at the same time as your moussaka (at 355), what temperature should i use? How would that affect the timing?
Can’t wait to try both!
Helen says
Ahhh yes, great question! I’d put the potatoes in for the first 45 minutes on 400, then I’d turn the oven down (let’s say to 375F) for the 45 minutes that you need to cook the moussaka. The moussaka is best left for 20 to 30 minutes when it comes out of the oven so if the potatoes need a little longer you could turn the oven back up again. To be honest I don’t think you’ll have a problem – the potatoes will still be perfect! Good luck!
Sandra Dow says
Hi
Is there a specific potato that you recommend for this dish?
Thanks
Helen says
Hi Sandra! Nope! I’ve always used any potatoes I have to hand and the potatoes have always been delicious. The last time I made them, just a few days ago, I used blue potatoes! Good luck!
NIKKY says
Best Greek oven Potatoes! Take me back to Crete! Absolutely amazing!
Helen says
Awww thanks so much, Nikky! I’m so happy you enjoyed these and they took you on a virtual tour to beautiful Greece! 🙂
Anna says
Trying for the first time – can I cover potatoes and leave them before cooking?
Helen says
Yes, absolutely. You can either peel and chop them then pop them into a bowl of cold water to stop browning. Drain and dry a little with paper towels before proceeding with the recipe when you’re ready. Or you can even get them completely ready for cooking with the marinade poured over, then cover and pop in the fridge until you’re ready to cook. I hope you like them!
Steph says
Second year we’ve had them on xmas day 😂😂
They are amazing!!!
Helen says
Aw, really?! Thanks so much for letting me know, Steph! I feel humbled that you gave these a place on your Christmas table! 🙂
Steve says
I’ve only recently discovered this site. My wife and got married in Santorini and we have always had a real soft spot for Greece and Greek food. Just wanted to say this site is an awesome resource. Thank you. Tonight I am trying the best Greek potatos and some lovely fresh fish fillets baked in the oven as per your recipe. Hope they come out ok. I’ll try the kleftiko for Valentines day.
Helen says
Hi Steve! So great to hear from you. Thank you so much for the vote of confidence. Santorini has to be the most perfect spot for a wedding. I can’t imagine how beautiful your photos must be. I really hope you enjoyed the fish and potatoes. That’s a wonderful combination. The kleftiko is a bit of a winner too although I say it myself. Another great meal that we make very often is my Greek chicken and potatoes. It’s very simple and perfect with a Greek salad, Greek yogurt (or tzatziki if you can be bothered) and bread. Enjoy!
Steve says
Both the fish and greek potatoes were awesome. Kleftiko tonight for my wife’s birthday. Thanks again, your recipes make it so easy.
Helen says
Hi Steve! What a compliment – thanks! I hope you enjoy the kleftiko as much. That’s a great choice for a birthday meal!
Sue R says
I made these last night to test out for Christmas. We had it with some chicken and oh yeah they are the BEST Greek potatoes! Amazing. Thank you we’ll be making this often.
Helen says
Hi Sue! Ahhh, it’s always good to hear that I was right to call these ‘the best Greek potatoes’! They’re still my favourite potatoes (and I have quite a few kinds on the blog!). So glad you enjoyed them! Have you tried the Greek chicken and potatoes too? Also amazing!
Sue R says
Not yet but I’ll get there yet 🙂
Helen says
🙂
Holly says
Can you leave the skins on?
Helen says
Hi Holly! Yes, absolutely! I do that sometimes. Merry Christmas and a Happy New Year!
Sue R says
I’m making a Greek feast for Christmas. I’m in Australia too so it’ll be perfect for the hot weather so adding this on to my long list. About to check out more of your Greek recipes now since I only just found your blog. Thanks! I’ll subscribe too 🙂
Helen says
Hi Sue! I’m so glad you’re going to try these potatoes. I’m pretty sure they’ll go down well! I have a whole section for Greek recipes on the blog as you’ve probably already spotted, but may I suggest you try the Greek chicken and potatoes and the moussaka as a priority? The moussaka in particular can feed a small crowd if you have other dishes on the table too, and it’s OK to serve it when it’s cooled down a bit (the Greeks sometimes even serve it at room temperature!). Thanks so much for popping by and I really hope you find lots of recipes you like here! Let me know if you need any help with anything!
Sue R says
Yes I’ve starting Pinning from the Greek section. Thanks for the suggestions. I’ll give them a try soon for sure. We spent 5 weeks in the Greek Islands for our honeymoon decades ago so I know what you mean about how they often have the food not piping hot. Wonderful it all was too 🙂
Helen says
Oh, lovely – it goes without saying that that’s a perfect choice for a honeymoon!